Kings Cakelets

Kings Cakelets
Rate it!

Kings Cakelets
Just bite-sized!

Just like last year, Mardi Gras came on a Tuesday this year. Odd, huh? We celebrated by making some little Kings Cakelets to bring down to the volunteers who help support our Monday walk. (For some reason, we doubt that Mardi Gras will ever fall on a Monday). Naturally we “tested” a few, too. Just so we’d know how to rate them, of course.

This is really a variation on our original post for Kings Cake, so we’re just going to provide photos showing how to form them, but not the full-up recipe.

Makes 48 cakelets.

Kings Cakelets

Kings Cakelets

Ingredients

Abbreviated Instructions

Preheat oven to 375°F. Lightly butter the cups in a non-stick mini muffin pan.

On a lightly floured work surface, roll dough into a rectangle approximately 12x16 inches.

Use a bench knife or chef's knife to cut dough into 48 2x2 inch squares.

Pinch off a small amount of filling, shape into a ball, and place in the center of each dough square. Fold the corners of each square up and over the filling, pinching together to seal. Place in muffin cups with the folds showing.

Cover with a damp towel and let rise until doubled in size, about 30 to 45 minutes.

Bake for 15 minutes or until lightly browned.

Remove from pans and let cool completely.

Place close together on baking sheet, drizzle with frosting, then sprinkle with colored sugar crystals.

http://scratchinit.halversen.com/2014/03/kings-cakelets/

Ingredient discussion:

Purple, green, and gold are the colors for Mardi Gras, so, if you want it look appropriate, seek out those colors. If you don’t care, use any colors you like.

Procedure in detail:

Make dough and filling. You can find all the instructions in our Kings Cake post. Just remember that you want to cut the amounts in half; otherwise, you’ll have a lot of Kings Cakelets, which might not be a bad thing.

Preheat oven to 375°F. Lightly butter a non-stick mini-muffin pan.

Rolling dough
This dough is surprisingly easy to work; it’s supple and stretchy, so you’ll have no problems rolling it out.

Roll out dough. Lightly flour a work surface and place the dough on it. With your fingers, work it into a rough rectangle, then use a rolling pin and roll out to a rectangle about 12 x 16 inches. This size will allow us to cut out 48 squares, all roughly the same size.

cutting dough
We made eight cuts the long way and six the short way, yielding 48 squares.

Cut dough. Using either a bench knife or a chef’s knife, cut the dough into 48 pieces. We think the easiest way is to cut it into quarters, then cut each quarter into four strips, each about 6×2 inches, then cut each strip into three pieces, each about 2×2 inches.

filling on dough
By placing small balls of the filling on all the squares, you can adjust the amounts to use all the filling and be sure that every square has about the same amount.

Place filling. Pinch off about 1/2 teaspoon of filling, roll it into a small ball, and place in the center of a square. Continue doing this until all squares have filling. If need be, adjust the amount of filling so that you use all of it, and so that each square has approximately the same amount.

kings cakelets
Don’t try to seal up the filling completely; these will look better with a bit of filling oozing out.

Fold and seal. Working with one square at a time, fold the corners up and over the filling and pinch together. Place in the prepared mini-muffin pans. Continue with the remaining squares.

Rise. Cover the cakelets with a damp kitchen towel; we just take a clean towel, run it under the faucet and wring it out so that the towel is nearly dry. By moistening the towel, we keep the dough from drying out. Once covered, let the cakelets rise until they’re about doubled in size.

Bake. Slide the cakelets into the oven and bake for about 15 minutes, rotating from front to back and top to bottom halfway through, until golden brown and the filling is bubbling. Check often as they get close to done, because these cakelets bake quickly, and they can become over-baked in just a few minutes.

baked Kings cakelets
Once baked, let the cakelets cool completely before applying any frosting. Otherwise, it’ll just melt and run off.

Cool. Remove the cakelets from the pan, and let cool completely.

Kings Cakelets
Bite-sized cakes so you can eat just one. If you eat more than one, we won’t tell.

Decorate. We placed the cakelets close together on a baking sheet (to catch drips), drizzled them with the simple icing, and sprinkled with colored sugar. Easy!

We really liked these cakelets. They start with a good recipe for a very basic brioche dough, they have a tasty filling, and then we make them small so you can eat them in just one or two bites, eliminating the hassle of cutting the cake, making them perfect for people to grab and munch, which, for Fat Tuesday (see, we know what Mardi Gras means) is what you want. With a whole cake, people think they need a fork and knife, then you need something to put the cake on …, but with these cakelets, we just dropped them in a brown paper bag and were good to go. Five stars of fun!

Worth the trouble?

Leave a Reply

Your email address will not be published. Required fields are marked *